Top Round Steak

Top Round Steak as a Minute Steak

In this recipe we show you how to cook top round steak as a minute steak. The result is super tender beef after just moments of sizzling in the skillet. All because we use an ingenious tenderizing mixture that works really fast.

First, let's clarify the two names.

What is Top Round Steak?

Top round steak is an economical beef cut from the round primal cut, located above the bottom round and the eye of round. It is very lean and it is tough because the round (top rear leg) muscles are heavily used for movement. Typically, top round steak is sold as a thicker cut for roasts and it is most often braised, broiled or grilled. Other names include London broil and inside round steak. Increasingly it is sold thinly sliced.

What is a Minute Steak?

A minute steak, also known as a sizzle steak, is a thin cut of beef that has been tenderized and briefly pan-seared. The name comes from the fact that it cooks really fast, usually for less than a minute on each side.

Basically, we will take thin sliced round steak, tenderize it, season it, and sear it very briefly until it is perfectly cooked. This recipe works with other minute steak cuts such as sirloin tip steak, top sirloin steak, bottom round steak, and eye of round steak.

Ingredients

Top round steak. Look for thin cut (minute cut) top round steaks like the ones seen above. They are as thin as pork cutlets for schnitzel and are often sold in the economical beef cuts section of the meat departments of grocery stores.

Tenderizing mixture. We use baking soda combined with a bit of water and some kosher salt. The runny paste they form together when brushed over the top round steak acts as a tenderizing brine. In a very short time it 'softens' the beef and also seasons it.

Outer coating. In this example we use a dusting of all-purpose flour to subdue any moisture on the surface of the top round beef. We generously season with chili powder because when the steaks are fried coated in it it gives a warm and flavorful crust. You can use any saltless seasoning of your choice, because the salt is already present from the brine paste. The flavor of garlic powder is complementary, so is black pepper.

Cooking oil. We use sunflower oil to quickly pan-fry the top round steak. You can use avocado oil, vegetable oil, etc.

How to Cook Top Round Steak as Minute Steak

There are three distinct stages to pan-frying top round steak as sizzle steak. The Recipe Card below contains step-by-step instructions and process pictures.

TIP: Because minute steak is such a thin cut of meat - do not overcook it. It is already tender from the baking soda brine action and all it needs is a quick sizzle on each side to finish juicy and tender. The chili powder gets activated and infuses the meat with savory warmness.

With the minute steak preparation temperature as a way to judge doneness is simply a useless metric. The speed of cooking is such that by the time you manage to stick a meat thermometer in it it may have overcooked already. Trust your judgement - how hot your skillet was, how thin the top round steak and how you prefer it.

Serving Ideas

Ideally, serve the gloriously chili coated top round steak along with something that complements the culinary vibe. We love to dish it up with gnocci tossed in browned butter with sage and a side of tangy sour cream. Never get tired of the combination, it is that finely calibrated.

Other compatible side dishes for minute seared top round steak with chili coating include:

• mashed potatoes
• confit potatoes
• onion tart (make well in advance)
• fresh greens salads
• avocado and cucumber salad
• oven roasted butternut squash
• roasted corn salsa salad
• Mexican street corn
• herbed couscous
• roasted spaghetti squash
• roasted red peppers salad

Slice Top Round Minute Steak Thinly

There is no need to rest the minute steak top round. Slice it thinly while it is still hot out of the pan and enjoy the deliciously coated tender beef right away. Alternatively, serve it family style and every diner can promptly cut their own steak.

The grain does not run in any single direction, so one way or another you will end up with parts cut against the grain and others not quite. It doesn't matter because the meat is so tender that the thin slices offer almost no chew at all.

Storage and Reheating

Store leftover top round steak in an airtight container in the refrigerator.

To reheat, we recommend that you slice it first and quickly warm through the slices in a skillet with a touch of oil and water over medium heat (sort of like a stir-fry). The steam will help the inside, the oil will revive the surface. In combination they will chase away any trace of dryness resulting from the refrigeration.

TIP: Leftover slices of top round minute steak are perfect for steak quesadillas or steak tacos.